Food proteins are characterized by many nutritional and biological properties. The biologically active peptides are fragments of amino acid sequences of food proteins that become active upon release. Usually, they are released during the processes of gastrointestinal digestion and fermentation (through proteolytic activity of micro-organisms), or during the in vitro enzymatic processes and, then, they can affect human health. A number of bioactive peptides were isolated from food proteins including the following: angiotensin converting enzyme (ACE) inhibitors, antioxidants, antimicrobial peptides as well as antiamnestic, opioid, sensory, and micro-minerals binding peptides. Furthermore, those peptides are studied, which adversely affect human health, e.g. toxic to people with coeliac disease. Currently, research studies are carried on to identify new sources of bioactive peptides, to specify methods of producing them, and to determine their bioavailability, biological properties, and mechanisms of action. In the paper, there are discussed the methods of producing bioactive peptides from food proteins as are some selected types of their biological activity and their bioavailability.